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Italian Roll

Name: Italian Roll
Yield: 2 servings
Ingredients: half a pound of fine flour; from four to five ounces of sifted sugar; half a pint of new milk; a quarter of a pound of fresh butter; four fresh eggs; the grated rind of a lemon; any kind of jam

From Cassell's dictionary of cookery, 1892

Serves 2

Time: twenty to twenty-five minutes to bake. Probable cost: 1s. 2d., exclusive of jam.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 757. The excerpt below is the record exactly as published.

Italian Roll, — Mix together half a pound of fine flour and from four to five ounces of sifted sugar. Put into a clean saucepan half a pint of new milk and a quarter of a pound of fresh butter ; bring it to the boiling point, and stir in gradually the flour and sugar. Beat well four fresh eggs, add them with the grated rind of a lemon, stirring imtil the mixture is thick like dough. Put it out on a pasteboard, and when cold roU to the desired thickness, about a quarter of an inch. Lay any kind of jam

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Cook this with the app: pantry check, scaling, and the assistant.